Spinach with a curry tomato salsa

5 tomatoes

5 large mushrooms

5 hands full of spinach

1 onion

2 cloves of garlic

salt, curry

50ml coconut milk

Clean the mushrooms, cut them into very small cubes and roast them in a pan with a maximum of a teaspoon of coconut oil.

In the meantime, cut the onion into strips, finely chop the garlic and wash and cut the tomatoes into eighths.

Once the mushrooms are well prepared, add the onions, garlic and tomatoes.

Simmer slowly on medium heat. Season with salt and curry

In the meantime, wash the spinach, remove the stems, cut into strips, add to the pan. Deglaze with Kocos milk and simmer briefly.

Season again with salt and curry.